Potato Patties or perkedel kentang is Indonesian mashed potatoes patties. The word perkedel was derrived from Dutch frikadel. Shallots, garlic, candlenuts, nutmeg, white pepper, chopped Chinese celery are added into mashed potatoes mixture, then shaped into patties. These little round patties are then dipped in beaten eggs and deep-fried until golden brown. In East Java where I grew up, the perkedel patties are usual condiment to a chicken soup (with no coconut milk) whereas in other regions, perkedel will company a special coconut-based chicken soup. Perkedel kentang can be served with nasi kuning (Indonesian yellow rice) as well.

Did you know that KFC in Indonesia serves perkedel kentang and chicken soup? Two fixed dishes of KFC Indonesia that I can’t find at KFC in Canada, perkedel kentang and chicken soup. Traditionally, potatoes are always deep fried before mashed. However, I did mine by baking them as I know if I boil the potatoes, the mashed potatoes will turn too mushy and make the perkedel patties soggy.

I used russet potatoes for making my perkedel patties. If you want to use red potatoes, it’s up to you. There is another shortcut if you feel want to do it. You can substitute with ready-to-use mashed potatoes package.Perkedel KentangPotato Frikadel/FrikadellerMakes 26 patties

Welcome to Indonesia Eats

Indonesia Eats is written and photographed by Pepy Nasution; an Indonesian-born Winnipeg (Canada)-based food photographer.

A collection of Indonesian and Asian recipes with style, eye-catching photographs and personal stories about cooking Indonesian and being Indonesian away from home. Indonesia Eats is a memoir of her homeland.